This Grilled Chicken Avocado Salad is my go-to recipe when I want something both satisfying and nutritious. Juicy grilled chicken, creamy avocado, and crisp vegetables come together with a tangy homemade dressing that elevates this from a simple salad to a memorable meal. I first created this on a warm summer evening when I wanted something light yet filling, and it’s been in regular rotation ever since. The combination of smoky grilled chicken, buttery avocado, and fresh vegetables creates a perfect balance that’s hard to resist!
Why You’ll Love This Grilled Chicken Avocado Salad Recipe
- Perfect Balance: This salad offers the ideal combination of protein, healthy fats, and fresh vegetables. Therefore, it’s satisfying enough to be a complete meal without feeling heavy.
- Make-Ahead Friendly: Most components can be prepped in advance, making it perfect for busy weeknights or meal prep. Simply store the elements separately and assemble when ready to eat.
- Customizable: The base recipe is delicious as is, but you can easily adapt it to your taste preferences or what’s in season. As a result, it’s a versatile recipe you’ll turn to again and again.
- Restaurant-Quality at Home: This salad rivals anything you’d find at an upscale restaurant but at a fraction of the cost. Consequently, it’s perfect for impressing guests or treating yourself.
Table of Contents
Ingredients for Grilled Chicken Avocado Salad
All you need for this Grilled Chicken Avocado Salad, and about 30 minutes of your time! Here’s what to gather:
- Boneless, skinless chicken breasts: The protein star of this salad. Marinating before grilling ensures they stay juicy and flavorful.
- Mixed salad greens: Provides the fresh, crisp base. Use pre-washed for convenience or choose your favorite variety.
- Avocados: Adds creamy texture and healthy fats. Look for ones that yield slightly to gentle pressure.
- Cherry tomatoes: Brings sweet, juicy bursts of flavor. Halving them helps release their delicious juices into the salad.
- Red onion: Adds a pleasant bite and beautiful color contrast. Slice them thinly to distribute the flavor without overpowering.
- Cucumber: Contributes refreshing crunch and hydration. English or Persian varieties have thinner skins and fewer seeds.
- Corn kernels: Provides sweet pops of texture. Fresh, frozen (thawed), or grilled all work beautifully.
- Olive oil, lemon juice, garlic, herbs and spices: Create both the chicken marinade and salad dressing, infusing the dish with flavor in every component.
Note: The ingredients with measurements will be right under the article in the recipe card.
How to Make Grilled Chicken Avocado Salad
Step 1: Marinate the Chicken
In a medium bowl, whisk together olive oil, lemon juice, minced garlic, Italian seasoning, salt, and pepper. Add the chicken breasts, turning to coat evenly, and let marinate for at least 15 minutes (or up to 4 hours in the refrigerator for even more flavor). The acid in the lemon juice helps tenderize the chicken while the olive oil keeps it moist during grilling.
Step 2: Grill the Chicken
Preheat your grill or grill pan to medium-high heat. Remove the chicken from the marinade, letting excess drip off, and grill for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Once cooked, transfer to a cutting board, tent loosely with foil, and let rest for 5 minutes before slicing. This resting period allows the juices to redistribute throughout the meat.
Step 3: Prepare the Dressing
While the chicken is grilling, make the dressing by whisking together olive oil, lemon juice, minced garlic, honey, Dijon mustard, Italian seasoning, and salt and pepper. The honey and mustard help emulsify the dressing, creating a smooth mixture that clings beautifully to the salad ingredients.
If you enjoy homemade dressings, you might also love the flavors in our Roasted Brussels Sprouts with Balsamic Glaze which uses a similar approach to create a delicious glaze.
Step 4: Assemble the Salad
In a large bowl, combine the mixed greens, halved cherry tomatoes, thinly sliced red onion, diced cucumber, and corn kernels. Toss gently with about two-thirds of the dressing, just enough to lightly coat the ingredients. Divide the dressed salad among serving plates or bowls.
Step 5: Add Chicken and Avocado
Slice the grilled chicken across the grain into strips and arrange on top of the salad. Add sliced avocado, fanning it out slightly for visual appeal. Drizzle the remaining dressing over the chicken and avocado, and finish with a sprinkle of freshly ground black pepper. Serve immediately for the best texture and flavor.
Pro Tips for Making Grilled Chicken Avocado Salad
- Chicken Thickness: For even cooking, pound chicken breasts to a uniform thickness before marinating. This ensures they cook evenly and stay juicy throughout.
- Avocado Timing: Cut the avocado just before serving to prevent browning. If preparing in advance, toss the slices in a little lemon juice to maintain their color.
- Dressing Storage: Make extra dressing and store in a jar in the refrigerator for up to a week. It’s delicious on other salads or as a marinade for vegetables.
- Temperature Contrast: Serve the warm grilled chicken over the cool salad ingredients. This temperature contrast makes the salad more interesting and satisfying.
How to Serve Grilled Chicken Avocado Salad
Main Course Meal
Serve in large, shallow bowls with a slice of crusty bread or warm pita on the side. The bread is perfect for soaking up any extra dressing and makes the meal more substantial.
Meal Prep Option
Divide all components except avocado and dressing into meal prep containers. Store the dressing separately in small containers or jars. Add the avocado and dressing just before eating for a fresh, ready-to-go meal.
Make Ahead and Storage
Preparing Components in Advance
You can grill the chicken and prep all the vegetables (except the avocado) up to 2 days ahead. Store everything separately in airtight containers in the refrigerator. The dressing can be made up to 1 week in advance and stored in a jar in the refrigerator.
Storing Leftovers
If you have leftover assembled salad, it will keep in the refrigerator for about 24 hours, though the greens may wilt slightly. Leftover grilled chicken on its own will stay good for 3-4 days and can be repurposed for sandwiches, wraps, or another salad.
FAQs About Grilled Chicken Avocado Salad
Can I use pre-cooked or rotisserie chicken to save time?
Absolutely! While grilling the chicken adds wonderful smoky flavor, using rotisserie chicken is a great time-saver. Simply shred or dice about 2 cups of rotisserie chicken and toss it with a tablespoon of the dressing to moisten and flavor it before adding to your salad. You’ll have a delicious meal ready in under 15 minutes.
How can I make this salad vegetarian or vegan?
For a vegetarian version, replace the chicken with grilled halloumi cheese or crispy roasted chickpeas. For a vegan option, use crispy chickpeas or cubed marinated tofu, and replace the honey in the dressing with maple syrup or agave nectar. Both alternatives provide protein and substance, making the salad just as satisfying.
What other vegetables would work well in this salad?
This salad is incredibly versatile! Great additions include roasted bell peppers, artichoke hearts, olives, shredded carrots, radishes, or jicama for extra crunch. In summer, try adding fresh berries or sliced peaches for a sweet contrast. In winter, roasted sweet potatoes or butternut squash add heartiness and beautiful color.
How do I keep avocados from turning brown in my salad?
The most effective way is to toss the slices in lemon or lime juice immediately after cutting. The acid helps slow the oxidation process. If preparing the salad slightly ahead of time, save the avocado as the last thing you cut and add to the salad, and make sure it gets a good coating of the acidic dressing. For meal prep, it’s best to bring a whole avocado and cut it just before eating.
Enjoying Your Grilled Chicken Avocado Salad
This Grilled Chicken Avocado Salad brings together protein-rich chicken, heart-healthy avocado, and fresh vegetables in a dish that’s as nutritious as it is delicious. The homemade dressing ties everything together with bright, zesty flavor that elevates each bite.
What makes this salad special is its perfect balance – it’s hearty enough to satisfy but still feels light and fresh. The combination of warm grilled chicken and cool, crisp vegetables creates a wonderful contrast that makes this simple dish feel like something special.
Grilled Chicken Avocado Salad
Equipment
- Grill or Grill Pan
- Mixing Bowls
- Whisk
- Knife and Cutting Board
Ingredients
For the Chicken
- 2 pieces boneless, skinless chicken breasts about 6 oz each
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 clove garlic minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Dressing
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic minced
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
For the Salad
- 6 cups mixed salad greens
- 1 cup cherry tomatoes halved
- 1/2 red onion thinly sliced
- 1 cucumber diced
- 1 cup corn kernels fresh, frozen and thawed, or grilled
- 2 ripe avocados sliced
- Fresh herbs for garnish (optional)
Instructions
- In a bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1 minced garlic clove, Italian seasoning, salt, and pepper. Add chicken breasts, turning to coat. Let marinate for at least 15 minutes (or up to 4 hours refrigerated).
- Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and grill 5-7 minutes per side until internal temperature reaches 165°F. Rest for 5 minutes before slicing.
- While chicken cooks, make dressing by whisking together 3 tbsp olive oil, 2 tbsp lemon juice, 1 minced garlic clove, honey, Dijon mustard, Italian seasoning, salt, and pepper.
- In a large bowl, combine mixed greens, cherry tomatoes, red onion, cucumber, and corn. Toss with about two-thirds of the dressing.
- Divide salad among plates. Top with sliced chicken and avocado. Drizzle with remaining dressing and finish with freshly ground black pepper.
- Serve immediately for best flavor and texture.
Notes
Cut avocado just before serving to prevent browning, or toss with a little lemon juice.
For meal prep, store components separately and assemble just before eating.